Philly Cheesesteak Sliders

For crowd-pleasing game time party food, pull-apart sliders are a slam dunk. (Or a touch-down.) Our Philly cheesesteak sliders are stuffed with ribeye steak, caramelized onions and bell peppers, and smothered in melted provolone cheese. But the real reason this recipe is a home run? We’ve got a tip that’ll save you the sweat of having to make a ton of individual sandwiches.

Philadelphia Business Journal did a research poll asking locals to choose the best Philly cheesesteak. They found that it’s not the Philly steak, cheese, or toppings that make or break a Philly cheesesteak — it’s actually the roll.

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Guess what? Our Philly cheesesteak sliders recipe hinges on the roll, too. Look for the dinner rolls that come packaged with their edges stuck together. Place them on a cutting board and gently hold the top of the bread with one hand, while slicing all the way through the loaf with a serrated knife.

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Take off the top layer, and voila! You can easily stack up all of your toppings across the bottom layer, making 12 mini Philly cheesesteaks at once. Then put the tops back on and brush them in garlic butter and bake them to perfection. Your sliders will come out of the oven nice and crusty on top, loaded with stretchy melted cheese and perfectly done Philly cheese steak.

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Chef’s Tips

For easy thin slicing, place the ribeye steak in the freezer about 1 – 2 hours before you want to begin making your cheesesteak sliders, until it is partially frozen. Once the ribeye is partially frozen, slice it as thinly as you can.

Prepare everything ahead, then finish the Philly cheesesteak sliders in the oven when your guests arrive.

Directions

Preheat the oven to 350°F/176°C.

Heat a cast iron skillet or other heavy-bottomed sauté pan on medium high heat. Add 1 tablespoon of butter to the heated cast iron skillet and immediately spread the thinly sliced ribeye steak in a thin layer across the skillet. Season it with salt and pepper and allow it to sit untouched for about 1 minute to give the steak a nice crust. Stir and continue cooking the ribeye until it’s done to your liking. Remove the ribeye from the skillet and set it aside.

Add another tablespoon of butter, the diced onions, and salt to the skillet. Cook for 5 minutes or until the onions are tender and just beginning to caramelize. Add the diced green and red bell peppers to the skillet, season them with salt, and cook them for 3 – 5 minutes until they’re tender. Set the cooked onions and peppers aside.

Slice your dinner rolls in half using our tip above, and place the bottoms in an 11 x 7-inch baking dish or on a baking sheet.

Spread a thin layer of mayonnaise on the tops and bottoms of the split rolls.

Spread the cooked steak and sautéed onions and peppers evenly over the bottom layer of the rolls.

Spread the provolone cheese over the onions and peppers layer.

Place the top layer of rollls on top of the cheese.

Melt the remaining 3 tablespoons of butter and in a small bowl mix it with the garlic powder. Using a pastry brush or the back of a spoon, brush the tops of the bread with the melted butter mixture.

Cover the dish with foil and bake it for 10 minutes. Remove the foil and continue baking it for another 10 minutes, or until the cheese is melted.